RJ Cole Winery

Insights into the world of an amateur home winemaker.

Location: Charlotte, North Carolina, United States

Cole Wines anagrams to Senile Cow.

Friday, October 28, 2005

Thank You, Wine Thief!

Okay, I've decided on a recipe! It came from Wine Thief who is a poster in the forums at Winepress. I just recently found that website and it looks like it's going to be a great help for making wines because of all the advice you can get there! Everyone seems so nice and supportive of each other (unlike my fantasy football league where we all try to sabotage each other!) Just so everyone knows, Winethief has okay'd my stealing of the recipe. Maybe as I get more practice in making wines and learn more, I'll be able to come up with my own recipe, but I'm not quite there yet!

Okay, here's the recipe:
30 pounds pumpkin meat from 3 pumpkins
5 tsp yeast nutrient
1.25 tsp tannin
12 pounds sugar (Winetheif later suggested using brown sugar. I'll update on what I use later!)
2.5 tsp pectic enzyme
4 cinnamon stix (Winetheif suggests maybe a little more than this actually.)
5 Campden Tablets crushed
Acid Blend to .60 TA
Starting SG 1.090
PH 3.32

Yeast Starter:
2 cups warm water
1/4 tsp citric acid
1/2 tsp nutrient
2 tbsp sugar
Montrachet Yeast (this is the type of yeast I've seen suggested in every pumpkin recipe I've looked at, so it must be the right one!)

Make yeast starter - Red Star Montrachet -
Pitch yeast 24 hours after starting

Scrape pumpkin meat using an Ice Cream Scooper.

Add the sugar into 2 gallons of boiling water which with sugar volume will yield a total of 3 gallons liquid. Add liquid to the must.

Rack the Pumpkin wine juice from the squeezed pulp to carboy. Total juice will be 6 gallons once it gets all put back together (I will use a little less pumpkin and maybe a touch less water since I only have the capability for 5 gallons right now! - ed.) Be sure to allow room for finishing fermentation foam.

Secondaries of juice will sit now until fermentation is complete. When the foam dies down and fermentation is complete, rack to a fresh carboy which should fill it to the top for aging and add sulfite.

That's it for the first few weeks! After a few months, I will rack the wine again, just go from there. I hope that I only need to rack once, but from what I've read, it sounds like I will need to rack this a few times to get the wine off all of the sediment.

The first thing I need to do is to make sure I've got all the ingredients I need and make a stop at Alternative Beverage. Then I'll get started tomorrow morning!


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